Mexican Rhubarb Chocolate Chunk Brownies

People, my life is now complete–these are, without any question, the best brownies I have ever tasted.  And I’ve had a lot of brownies in my day.  These are a bit sweet, but not too sweet.  They are a bit tangy, but not too sour.  They are dark and spiced with cinnamon and rum.  They are deliciously cake-like and gooey with surprise bits of not-quite-melted chocolate in every-other bite.  I am actually salivating just thinking about them.  A few days ago I was inexplicably craving rhubarb and was looking for something rhubarby and delicious.  I found a bunch of recipes for rhubarb-something cobbler, rhubarb-something pie, rhubarb-something crumble–with the something’s being strawberry or peach or cherry.  They looked delicious.

However, as soon as I found this recipe from Guy Fieri, I knew I had to try it.  Chocolate always wins out over fruit in my book.  I had to make a quick trip to the grocery store for New Mexican Chile Powder, which is not hot like Cayenne Pepper, it’s a more mild ground-up red pepper.  I found this in the produce section of my local supermarket in a plastic bag, not a glass bottle.  I also found it at Wal*Mart on the spice aisle, also in a plastic bag.

These brownies will change your life.  I have eaten them for breakfast, lunch, dinner and a midnight snack for a couple of days now and I will be whipping up another batch this afternoon.  Life changing, people.  Go forth and bake!

Mexican Rhubarb Chocolate Chunk Brownies

Preheat oven to 350′

Spray an 8×8 glass pan, cut a square of parchment paper for the bottom of the pan and spray the parchment as well.  (These are gooey brownies and this makes getting them out of the pan a snap.  And believe me, you will want them coming out of the pan snappily because they are so incredibly delightful!)

Rhubarb Compote:
1 cup rhubarb, strings removed, cut into 1/2″ pieces
1/4 cup water
2 tablespoons sugar

Chocolate Sauce:
2 oz. bittersweet chocolate
2 oz. unsweetened chocolate

Brownie Batter:
1/2 cup butter, room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon Mexican vanilla
1/2 teaspoon rum flavoring (or 1 teaspoon dark rum)
1 cup flour
1/2 teaspoon baking powder
1 tablespoon New Mexican chile powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 oz. semi-sweet chocolate chips (a good handful)

Make the rhubarb compote by bringing the rhubarb, water and sugar to a boil, then simmer 10 minutes.  Whisk together until smooth (or put in the blender for a minute).  Set aside.

Melt the bittersweet and unsweetened chocolate in a double boiler, or a glass bowl in the microwave.  Stir until smooth.  Set aside.

Cream butter & sugar, beat until fluffy.  Add eggs, one at a time, vanilla and rum.  Combine well.

Sift together flour, baking powder, chile powder, cinnamon and salt.  Set aside.

Stir rhubarb and chocolate together, add to sugar mix and stir to combine.

Add flour mixture until just combined, do not over-mix.  Fold in chocolate chips.

Pour batter into prepared pan, smooth out top and bake for 35-40 minutes until a toothpick comes out clean.

Try to wait until they have cooled a bit before you eat them–or, just put a half-gallon of vanilla ice-cream on top of the pan and eat the whole thing by yourself.  Ahem.  Not that I know anyone who has done that, or anything.